Preparation Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Jennifer On Monday, October 19 at 3:23 pm

Virginia On Monday, October 19 at 3:27 pm

Wow. Will be our lunch next Sunday. Thanks for sharing!

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Larry On Monday, October 19 at 3:29 pm

This is one of my FAVORITE dishes. I am not sure if I have told you this little trick before, but here it is again! If you want to add another layer of flavor to the chicken breasts, flour them like you do, then dredge them in an egg wash and then drag them through some of the grated parm cheese, and repeat, then fry as usual. You will get a nice crispy cheesy crust that can not be beat!

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Larry On Monday, October 19 at 3:32 pm

To all PW readers who do not want to use wine, try chicken stock with the juice of a lemon in it. This will give you the depth of flavor with the slight acidity that a wine would otherwise give the dish.

Shelley On Monday, October 19 at 4:43 pm

Tina On Monday, October 19 at 4:44 pm

I just had this dish yesterday at Olive Garden but now I want it again! This one looks much better!

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Mommy of three! On Monday, October 19 at 4:49 pm

I still wish there were print links from the recipes on “Cooking” pioneer woman……

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Nancy Klune On Monday, October 19 at 5:11 pm

Hummmm? The finished product looks great but one or two of the chicken breast look a little to well browned. Know wadda mean Vern?

Golden brown is good, Very brown is not.

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leah On Monday, October 19 at 5:15 pm

Thank you for showing exactly how to cook the chicken. I do have diagnosed raw chicken phobia (DRCP) and I have never found a recipe that shows you exactly how to cook it so it’s done.
Thanks. I believe I see a cure in sight.

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Jacqueline Strawder On Monday, October 19 at 5:26 pm

Today was my son’s 28th birthday and I made this along with Pam Anderson’s Ceaser Salad….He remarked that it was the best meal ever …..He thought he was at an Italian restaurant…but it was just Mom’s house…lol …thanks for the great recipes…great posts….I hope you will keep up the divine work even if you are SO FAMOUS!

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Wendy On Monday, October 19 at 5:27 pm

You are making me FAT!!! I worked hard to get rid of all my baby pudge…. and then I found your site…. I love it, dont get me wrong, but my behind is suffering!

Sheila On Monday, October 19 at 5:28 pm

Monica Twa On Monday, October 19 at 5:32 pm

It’s been a while since I’ve made this. Now I am thinking Friday might be a good night with a great bottle of red wine (not from Kansas . . . I’m sorry but I am French.)

–Mari

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The Riddler On Monday, October 19 at 5:58 pm

My daughter will LOVE this!

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Jenny B. On Monday, October 19 at 6:03 pm

I saw this and had to have it for dinner. So I made it and it was super delicious! Had some wine myself while cooking too – my favorite way to spend time in the kitchen. Thanks Ree!

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Valentyna Lua On Monday, October 19 at 6:17 pm

That’s what I’m going to make for my hubby for his birthday dinner and I know he going to kiss my feet. Thank you Ree.

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Lisa Bell On Monday, October 19 at 6:18 pm

Your pictures with the parsley gave me shivers. I just had dinner, but that made me hungry.

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MRN On Monday, October 19 at 6:22 pm

Can’t wait to make this! Looks delicious.

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Katherine On Monday, October 19 at 6:45 pm

That is so odd. That is what I made for dinner tonight, and I didn’t even know this was your recipe. Actually, I really made eggplant parmesan, but since my husband isn’t satisfied with the eggplant, I also made chicken. And yes, they were both served over pasta. I bake mine, but it would probably be a little faster (and less clean up) if I did it on top of the stove.

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Mrs.M On Monday, October 19 at 6:48 pm

I made this for dinner tonight and it was absolutely amazing !!!! Thanks for sharing another great recipe…

Rebecca Sue On Monday, October 19 at 8:24 pm

I swear to sweet baby Jane that you read my meal plans every sunday! As soon as I post it, a few days later, you make at least one of the items I thought up in my little noggin. Saturday I had a craving for chicken parm and decided to make it this coming friday instead of our usual pizza. Now here you are, copying me. I know i’m a good cook, Ms. Ree, but I think you could do OK without my influence.

P.S. I LOVE, LOVE, LOVE that you say “Gross me out the door”!! It took me back to the simpler days of being a kid. We used to say it all the time. I am thinking about starting it back up…..unless that makes me a copy cat.

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Kathryn Campbell On Monday, October 19 at 9:06 pm

Himself and I made this tonight. We just finished dinner, and I wanted to tell you how much we both loved it! Fast and easy and it was fantastic! It always took hours to make before, and we will never use our old recipe again. Thank you! Can’t wait till you get to St. Louis!

mcl2008 On Monday, October 19 at 9:17 pm

Carina On Monday, October 19 at 9:45 pm

Done and Done.. hubbie loved it as well as all three kids. When my daughter sat down and said it smells like barf she quickly referred to her pants that the baby had spit up on and not the dinnner in front of her. Lovely meal and super easy. Not the fastest but still worth it!

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Julie On Monday, October 19 at 9:53 pm

Ahhh. I made this tonight and had to tell you: wonderful! Didn’t have the wine, and used boneless/skinless thighs, and rotini. But everyone was pleased! Not a drop left over. Thanks, Ree!

Loved the second-by-second play by play narrative… could have gone all day without the castration comment though! LOL! Recipe looks and sounds delicious!

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Anonymous On Monday, October 19 at 10:21 pm

nice dish…but drop the sugar. By cooking the onions very slowly until clear…they will sweeten the sauce. Trust the Italians…they know

251

jan On Monday, October 19 at 10:37 pm

Oh, wow. This is a definite keeper. I shall print it out momentarily and, after hole punching it, add it to one of my 4 three ring binders full of collected recipes. I have made several of your dishes after discovering this website several weeks ago. My cardiologist husband is enjoying all the yummy food. I am not telling him the whole truth about why it is so yummy; fat. Is that wrong?

252

Shawnee On Monday, October 19 at 10:43 pm

Tonights dinner was a HOME RUN! thank you so much Pioneer Woman for the recipe idea and recipe!

253

jan On Monday, October 19 at 10:44 pm

Where is the printable version? I don’t see it. It is probably right there, right?

254

Melody On Monday, October 19 at 10:51 pm

The power of suggestion:
I want chicken parm now.
And I want those dishes!

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CA food lovin' mommy On Monday, October 19 at 10:51 pm

mmmm…as always, your photos and recipe makes a meal that’s already a favorite of mine look even better. Thanks for another great one!

Sidenote, but I also don’t understand people getting so upset if the recipe is different than theirs. Variety is the spice of life, right? Try something new people. You just might love it! Keep up the great work Ree!!

oh my word that looks so excellent. I love how you demonstrate cooking. you really make it look like, yeah, I can do that!
Thanks PW!

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Gina On Monday, October 19 at 11:07 pm

As always, your recipes are TO DIE FOR. We had this tonight for dinner and the only real variation I did was use chicken stock instead of wine as I didn’t have any on hand to use. It was out of this world! Thank you for such an awesome website.

Well, I made this for dinner tonight, and it was fabulous! I just love your technique for the chicken…so much easier (and I think healthier) than doing the egg and breadcrumbs thing. I’m on a tight grocery budget so couldn’t afford the red wine to make the sauce, but Bertolli makes a fantastic red wine sauce, so I used that (still sticking in the fresh onion, garlic and parsley). This was the easiest chicken parm recipe I’ve tried, and we loved it!

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Jessica On Monday, October 19 at 11:25 pm

Haha, I’m a girl from Douglas County, Kansas, and I guess I knew that we had rockin wine here. My friends family actually owns the other winery in the county.

260

Catherine On Monday, October 19 at 11:58 pm

Chicken Parmigiana is one of my favorites my mouth is watering reading the recipe. If I had all the ingredients right now I might make it but I don’t so instead time for bed.

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llhh On Tuesday, October 20 at 1:44 am

i also made this for dinner tonight. after coating the chicken in flour, i dipped in egg, then bread crumbs. i used freshly grated Parmigiano-Reggiano. it was fabulous. hubby said “you can make this again” and he doesn’t even like chicken! thanks ree.

Laurie On Tuesday, October 20 at 3:36 am

Maria On Tuesday, October 20 at 5:06 am

This recipe has been haunting me since I saw it! I hate that chicken parm is always breaded – this looks DIVINE!

As an Italian girl, I could eat pasta every single day, but hubby is British and needs his potatoes and beef… So I’ll have to wait to make this

265

MariaV On Tuesday, October 20 at 5:54 am

Mmmm! This looks good. Here in NYC chicken parm is made with mozarella.

266

brandi On Tuesday, October 20 at 6:25 am

Made it for dinner last night and everyone declared it fantastic! Thanks for some inspiration!

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brandi On Tuesday, October 20 at 6:29 am

for #254 Jeniifer: If you have an Aldi grocery store in your area go pick up a bottle of their Winking Owl Chardonnay or Shiraz. It is $2.99 and is very drinkable and the price is perfect for cooking. I would compare it to the two buck chuck at Trader Joes. Also, take any leftover wine and put it in a ziplock in the freezer. It will not freeze solid due to the alcohol, but it won’t go bad either. You can use it for cooking again later!

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Jennifer Hintz-Savage On Tuesday, October 20 at 7:09 am

Yum! Can’t wait to make this for my family this coming weekend. Thanks so much for another great recipe!

shari norton On Tuesday, October 20 at 7:41 am

biscuits with sausage gravy…yum…………!

272

Gerri On Tuesday, October 20 at 7:50 am

Not sure if you read your comments, but if you do I have a quick question. I made Cuban breaded steak the other day (oh so so yummy) but my breading all fell off when I fried it. It was pretty the same as how you breaded the chicken for this recipe, the only difference is that I had marinated the pounded steaks in mojo criollo first and I had a bit more oil in my skillet; maybe about 1/4 inch. I have never had much luck when I fry anything. Is there a secret everyone is keeping from me???

I made this for dinner last night and thought the flavors were really nice – especially loved the sauce. My chicken was a little overdone and under seasoned (I still have no feel whatsoever for what “salt and pepper to taste” looks like) but I think that can be easily remedied with a couple tries (for the chicken, I think you want to BARELY cook it through in the oil, because between being held warm for half an hour and heating through again in the sauce at the end, it has to last a while). Also for me I think parmesan can be a tiny bit dry when it’s on it’s own – we like to mix parmesan and provolone cheeses for dishes like this (I know, unpure and all that, but it’s good). Thanks for the great recipe!

it’s so ungourmet, but I truly can’t help myself. I call it road trip food and it is…drumroll, please…Pringles. I can eat a whole can, so I am not allowed to purchase them unless on vacation. Each time I go to the grocery store, I slowly walk by them…

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Misty On Tuesday, October 20 at 9:06 am

MY #1 weakness is ice cream

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Peg Harper On Tuesday, October 20 at 9:10 am

Would have to be some sort of pastry with chocolate in it.

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Rachel Burkett On Tuesday, October 20 at 9:25 am

My weakness is chips and salsa, especially when it’s at a Mexican restaurant and they keep filling up the bowls….. Yummy!! Can’t wait for your cookbook–my husband pre-bought one for my birthday in August.

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Kathy On Tuesday, October 20 at 9:29 am

warm cinnamon rolls

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Christie On Tuesday, October 20 at 9:36 am

Oh… drool… this looks amazingly delectable!! I think I’m going to have to alter the monthly menu to sneak this in before the end of the month… I dreamt of chicken and pasta last night… Is that wrong???

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Pam Johnson On Tuesday, October 20 at 9:52 am

Everything food wise is my weakness, just depends on what I have a taste for that day. I can’t just eat a bite!

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Pam Johnson On Tuesday, October 20 at 9:52 am

Everything food wise is my weakness, just depends on what I have a taste for that day. I can’t just eat a bite!

284

Nonnalin On Tuesday, October 20 at 10:25 am

My #1 weakness has to garlic! Lordy, I add to just about everything! (Ever have garlic chocolate chip cookies?!) Big smile!

Kasandra Mathany On Tuesday, October 20 at 10:58 am

“Food-wise, what is your number one weakness?”
CREAM CHEESE! I could cook anything with it and I don’t need to! It makes everything taste better!

288

Kim On Tuesday, October 20 at 11:02 am

Foods that I can not pass up

anything pasta, fried and chocolate

love love love your website

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Teresa Koerner On Tuesday, October 20 at 11:09 am

Food wise. what is your number one weakness. I cannot resist Yum, Yum.(like strawberry creamcheese dessert) It brings my family to their knees and they beg for me to make it for their birthdays. It is my most favorite thing. I would eat it til I was sick. I know because I did it once!

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Joanna Brashear On Tuesday, October 20 at 11:10 am

“Food-wise, what is your number one weakness?”
Dark Chocolate…specifically dark chocolate covered espresso beans…It is such a blessing (and quite possibly a curse) to be able to buy them in bulk! BTW, the website is fabulous!

Becky On Tuesday, October 20 at 11:21 am

BertSaysWoof On Tuesday, October 20 at 11:22 am

Thanks to you, I now never plan a meal. I just read what your blog is for the day and do that. Awesome.

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Cathy On Tuesday, October 20 at 11:23 am

”Food-wise, what is your number one weakness?”
Considering I’m finishing a degree in nutrition and I’m diabetic (for which my fav. food wreaks havoc on my glucose)…I must admit is PIZZA. I cannot just order my son a pizza after a long week of cooking every night and walk away… MUST EAT PIZZA! Not one slice but minimum 3 slices. Thick, fat crust with oozing sauce & cheese with mystery meat pepperoni with lots of red peppers! mmmmmmmmm……

Kristi On Tuesday, October 20 at 11:38 am

Sweets, and if it is chocolate, even better. I am a total sucker for Mounds bars.

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Terri On Tuesday, October 20 at 11:44 am

THIS LOOKS WONDERFUL – I HAVE TO TRY THIS LATER THIS WEEK. THANKS SO MUCH FOR EVERYTHING YOU DO. LOVE THIS WEB-SITE.

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Jennifer Ferrell On Tuesday, October 20 at 11:48 am

“Food wise” my #1 weakness is potatoes. French fried, baked, roasted, or mashed, buttered, salted. If I could give this one thing up it would probably be a lot easier to lose this 2 year old baby weight. I guess I wont be looking like Angelina Jolee in my future.

Saturday, April 4: Freezer Fundamentals! While ranch work is going on outside, freezer work is going on inside! I share four more of my favorite freezer basics, which can be made into a whole bunch of different meals.